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    Mizzle

    Holland

    Chef #167534

    Holland

    Joined: Oct 14, 2004

    13 reviews by Mizzle

    1 - 10 of 13 sorted by Date | Rating | Helpful

    Reviewed Hershey's Syrup Brownies
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      |  By grandma2969

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    "I make my own chocolate syrup, which is usually quite thin. That may be the reason that these always come out very moist (and sticky for me.The taste is great, though!"

    Oct 13, 2008 on Food.com

    Recipe #129309

    Reviewed Kiwi Fool
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      |  By Tebo

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    "@Amanda in Aberdeen:Kiwi's and diary can start a chemical reaction to become something pretty bitter. I personally don't know how to avoid it, although the other reviewers apparently have."

    May 30, 2008 on Food.com

    Recipe #29288

    Reviewed Awesome Apple Bread
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      |  By Marg (CaymanDesigns)

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    "This really is awesome!I've made this before, but apparently, I never rated it.Last time I used this recipe it was to make muffins. I left out the walnuts (I don't like 'em and added a bit of milk (one or two tablespoons to be able to get the batter into the muffin tins. I baked them for 30 minutes at about 375F (sorry, forgot to make a note..."

    Jun 29, 2007 on Food.com

    Recipe #647

    Reviewed Basic Pizza Dough
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      |  By Karen=^..^=

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    "Made this with half all-purpose, half whole wheat flour (and added some Italian herbs and it came out great. I was so relieved to find that the yeast worked... :I did cook them for quite a bit longer than 15 minutes, I think it was more like 15 minutes prebaking, adding the toppings and then 15 more minutes... Unless you're really good at maki..."

    May 27, 2007 on Food.com

    Recipe #26181

    Reviewed Chocolate-Dipped Spritz Cookies
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      |  By Tracy H.

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    "First of all, it was so much fun to make my own spritz cookies! I made some normal ones and some fish shaped, for our Ichthus bible study group. (Check wikipedia for the fish-ichthus-bible study link.The first time I made these, I felt they lacked something. I decided it was probably almond flavor and added almond extract for the second batch. T..."

    May 27, 2007 on Food.com

    Recipe #105415

    Reviewed Double Cream
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      |  By P4

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    "I've never had real clotted cream, so I don't feel qualified to give five stars... but this was easy to make, tasted great on scones #43098 (and probably would on others too :P and held it shape for days. I think I rewhipped it once, after almost a week. (I decided the experation date should be the first of the experation dates of the ingredients..."

    May 27, 2007 on Food.com

    Recipe #51728

    Reviewed Scones
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      |  By ann teapot

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    "I don't feel qualified to give 5 stars, since I've never tasted scones before, but these were easy to make and looked and tasted great. I left out the raisins for half of them and liked those better, but I hardly ever like raisins in baked goods...Taste awesome with double cream #51728 and fresh strawberries."

    May 27, 2007 on Food.com

    Recipe #43098

    Reviewed Egg substitute for cakes
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      |  By Charishma_Ramchandani

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    "I used this for recipe #44405 and it worked well.The recipe calls for one egg and two egg-whites, but I usually use two whole eggs, so I subbed 2 T milk and 2 T custard powder. I did have to add a little more milk later because the batter seemed drier than usual, but it was less than a tablespoon.I was quite pleased with the result, but I'..."

    Jul 10, 2006 on Food.com

    Recipe #65510

    Reviewed Banana-Oatmeal Bread
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      |  (1 person found this helpful) |  By PanNan

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    "I made this again yesterday (for the fourth time, I think... which means a lot, since I like trying out new recipes : and I didn't have any eggs. I used recipe #65510 (one T custard powder, one T milk per egg needed to substitute for the eggs. I usually use two complete eggs instead of one and two egg-whites, so I doubled the substitution reci..."

    Jul 10, 2006 on Food.com

    Recipe #44405

    Reviewed Best Ever Mushroom Soup
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      |  By AndreaB

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    "This was sooo easy to make and the taste was great! I don't think the preparation took me 35 minutes, I'm pretty sure I was done in half an hour, including the simmering part. So if you don't have much time, there's no need to skip the recipe on that account!I used vegetable stock from a bouillon cube and it tasted fine."

    Mar 3, 2006 on Food.com

    Recipe #48974

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